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Buttery Crab Pot Pies

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 5



  • 1 stick butter
  • 1 small chopped yellow onion
  • 1 cup sliced mushrooms
  • 2 tablespoons plus more for dusting all purpose flour
  • 1 1/2 cups milk
  • 1/4 cup clam juice
  • 1/4 cup medium-dry sherry
  • 1/2 lb well drained and picked clean of shells crabmeat
  • 1 cup frozen peas
  • 2 sheets thawed frozen puff pastry
  • 1 beaten with 1 teaspoon water, to brush pastry egg


Preheat the oven to 350 °F with a rack in the middle position.

In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the crabmeat and peas. Remove from the heat and transfer to the refrigerator to cool.

Meanwhile, unfold the pastry sheets on a lightly floured surface. Place 4 (8 oz) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.

When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a pastry circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 to 25 minutes. Serve hot.